APA (7th ed.) Citation

Khan, M. A., Chen, L., & Liang, L. (2021). Improvement in storage stability and resveratrol retention by fabrication of hollow zein-chitosan composite particles. Food hydrocolloids, 113, 106477. https://doi.org/10.1016/j.foodhyd.2020.106477

Chicago Style (17th ed.) Citation

Khan, Muhammad Aslam, Lingyun Chen, and Li Liang. "Improvement in Storage Stability and Resveratrol Retention by Fabrication of Hollow Zein-chitosan Composite Particles." Food Hydrocolloids 113 (2021): 106477. https://doi.org/10.1016/j.foodhyd.2020.106477.

MLA (9th ed.) Citation

Khan, Muhammad Aslam, et al. "Improvement in Storage Stability and Resveratrol Retention by Fabrication of Hollow Zein-chitosan Composite Particles." Food Hydrocolloids, vol. 113, 2021, p. 106477, https://doi.org/10.1016/j.foodhyd.2020.106477.